Most desserts contain a lot of sugar, but this chocolate sponge cake, made with unsweetened cocoa, is low in sugar and gluten free.

Ingredients

2 free range organic eggs

1 tablespoon organic Dutch process cocoa – unsweetened

100 grams ground almonds

1 teaspoon baking soda

2 teaspoons stevia

25 grams melted butter

100 grams low fat plain Greek yogurt to serve

Directions

Whisk the melted butter and the eggs and then add the dry ingredients. Place in a microwaveable bowl on high for 3 minutes or until the mixture is springy on top. Alternatively, pour the mixture into two greased muffin tins and cook in a pre-heated 200-degree oven for 15 minutes. Serve hot and covered with the yogurt.